"At King Katsu Land, you can expect flawlessly fried slabs of meat-in humongous portions. Think a chicken cutlet big enough to rival Patrick Bailey's mitt, finger-length slices of pork katsu fanned out in a bowl of tteokbokki, or a plate of boneless chicken big enough to feed at least a party of four. Even if you've been to this Daly City Korean spot before, it's not uncommon for your breath to hitch when the plate hits the table."
"Everything we've tried is cooked exactly how you'd hope, with a seemingly sog-defying, big-flaked panko exterior and juicy meat inside. Thankfully, there are some non-fried dishes to help cut through the richness, like solid cold soba and udon, but they definitely play a supporting role. If you and a few of your friends are in the mood for a tasty lunch or dinner that automatically requires that you lie on the couch for the remainder of the day, King Katsu is a very good option."
King Katsu Land offers exceptionally large portions of katsu with a crisp, big-flaked panko crust and juicy meat. Menu highlights include oversized chicken cutlets, finger-length pork katsu served with tteokbokki, and plates of boneless chicken suitable for groups. Cold soba and udon provide non-fried options that help balance the richness but act primarily as supportive sides. The restaurant functions as a casual, seat-yourself spot in Daly City. Weekday visits tend to avoid long waits, and the kitchen efficiently handles fast to-go orders for takeout.
Read at The Infatuation
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